Side Dishes > Japan > Kurigohan >
Kurigohan
Rice with Chestnuts
3 C Japanese rice (also known as "sticky" rice)
3-1/2 C water
30 raw chestnuts
2 TBS soy sauce
2 TBS Mirin*
1 tsp. salt
1 TBS sake (rice wine)
Water
Place raw chestnuts in a large pot; add enough water to cover. Bring to a boil over medium-high heat; remove from heat, cover and allow to stand for about thirty minutes. Using a knife, carefully remove the softened chestnut shells and discard. Chop the chestnut meat into semi-small pieces.
Wash rice in cold water; strain several times. In a large cooking pot or rice-cooker, place rice with 3-1/2 cups of water, soy sauce, mirin, salt and sake. Add the chopped chestnuts. Steam mixture according to rice-cooking instructions, which is typically about twenty minutes. Allow to cool slightly before serving.
*Note: Mirin is an essential condiment used in Japanese cuisine, with a slightly sweet taste. It is a rice wine similar to sake, but with lower alcohol content. In the Kansai style of cooking, Mirin should be used after a quick boil to let alcohol evaporate while in Kanto style of cooking, Mirin should be used as-is. Boiled Mirin is called Nikiri Mirin, literally "boiled over Mirin." [Source: Wikia Lifestyle].
Related Link:
Food Fare Culinary Collection: Japanese Culture & Cuisine
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